So, how can we use our cravings for good?
We asked local restaurants how we can best support them during this COVID-19-filled holiday season.
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How do you REALLY feel about Uber Eats and third-party food delivery apps?
"My first advice to Quebecers that want to help out our industry is that it is preferable to order directly from the restaurant than using an app," said Martin Vézina, a spokesperson for the Association Restauration Québec (ARQ).
Vézina told MTL Blog the reason is simple: "All the money from your order goes to the restaurant."
Lise Dang, co-owner of Le Petit SAO, agrees.
"We definitely prefer our customers support us by ordering directly for pick up through our app on our website," she said
Third-party delivery apps generally take close to 30% of a restaurants' profits as a commission fee for each order.
"We find the commissions of 30% we are charged too high," said Paulo Teixeira, who owns Cantinho & Cantinho Express.
"More frustrating is that we can't make follow-ups with our clients on their satisfaction with us."
He said Cantinho is working on its own order and delivery platform so it can save on commissions, while customers save on delivery fees.
Are some apps better than others?
Some restaurants say alternative services are better for them than big-names.
Enrique Chan, who owns Tacos Frida, recommends using Eva through the CHK PLZ app, which operates commission-free.
Some businesses also say SkipTheDishes is more flexible in terms of offering individual contracts to each restaurant.
For instance, Le Petit Sao's Dang says SkipTheDishes takes a bit less than Uber's 30% but she couldn't tell us exactly how much.
Giuseppe Maselli, who owns Dilallo Burger, said SkipTheDishes offers him a reduced rate for using his own drivers to facilitate orders through the app.
SkipTheDishes also recently announced a support plan for restaurants during the second wave of COVID-19, which includes a 25% rebate on commission for local, independent restaurant partners and a 0% commission rate for any new restaurants joining the network during the restriction period.
What If Uber Eats is the only option?
Vézina clarified that it's still helpful to order through an app, including Uber Eats, in certain cases — for instance, if you live too far from a restaurant, or a restaurant you like doesn't offer in-house delivery.
"It's still a sale and in [...] pandemic times, we need all the business [we can get] coming from customers."
A spokesperson from Lloydie's told MTL Blog, "It's always best for people to come into the restaurant and order [but] if not, the pickup option from Uber Eats works as well."
When you order through Uber Eats but select 'Pickup' instead of delivery, you "save your local restaurant the cost of any service fee. Pickup is offered at 0% for restaurants through Winter (March 31, 2021)," reads an Uber statement.
Uber also recently launched new measures to support the food-service industry amidst the second wave of coronavirus in Quebec.
These include: eliminating service charges for takeout orders, reducing charges to 15% when restaurants use their own delivery services, and "online ordering," which is when restaurants use their own system to accept orders but make use of Uber's delivery people, at a reduced service charge.*
Ultimately, Uber is not the devil for local restaurants. At least not according to Maselli from Dilallo Burger.
"It provides us with another type of clientele that we can not reach with our own drivers," Maselli said.
"Some areas or some zones are too far."
Maselli said his drivers are already on the payroll, so ordering directly helps him avoid Uber charges, but he still sees Uber Eats as beneficial to his business.
"I think it did provide a lot of relief to a lot of restaurants," he said.
"With the pandemic, had it not been for these online services, a lot of restaurants that are suffering would have suffered a lot more."
*This article has been updated.
The Internet Is Obsessed With This Montreal Restaurant's Refreshingly Honest Menu
You might be a frequent eater of Cuisine AuntDai in Montreal. Or perhaps you just heard about the Chinese restaurant this week when its strikingly honest menu went viral.
But who is behind the hilarious descriptions and anecdotes that accompany each menu item? We spoke to owner Feigang Fei about his newfound fame and the decision to caption his orange beef with "This one is not THAT good. Anyway, I am not big fan of North American Chinese food and it's your call."
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What's the story behind the brutally honest comments on AuntDai's menu?
Fei told MTL Blog he began posting comments on the online menu four years ago, after noticing that some customers would order plates they didn't enjoy in the end.
"After so many of these cases, I started focusing on the weird menu items," said Fei, explaining he added comments to unusual dishes so customers would know what to expect before trying them.
The descriptions proved to be effective.
Fei said that when customers showed up to AuntDai, they raved about his advice and how helpful it was.
Fei went on to add descriptions to every one of AuntDai's menu items last year.
The comments are too good, each more comical than the last.
Here are some examples:
Peanut sauce (chicken, beef, shrimps or vegetables at choice): I don't know why but peanut sauce chicken is liked by a lot of customers at AuntDai.
House Salad: A lot of Chinese people know this dish but I don't, maybe I am not so Chinese.
Satay sauce beef: According to a lot of customers, this one is very popular, I still don't have chance to taste it. Looks like I should spend more time eating in my own restaurant.
Cumin beef: We used to have the beef pieces on small sticks but several customers cut their lips by it thinking it was some hard ingredient ... To avoid incidents like this, no more sticks.
Hot and sour soup: Spicy and tasty, no meat, drink slowly to avoid hiccups.
What is it like to 'go viral'?
The recent spike in AuntDai love started with a tweet from Montrealer Kim Belair who wrote, "Aunt Dai is my favourite Chinese restaurant in Montreal, but the REAL treat is the menu, featuring extremely honest commentary from the owner."
The tweet has since racked up over 66,000 "likes."
Fei called the experience of going viral "crazy."
When a German newspaper contacted him, he said he even asked for proof thinking it was spam.
"After checking, I saw it was one of the top papers in Germany," he said.
The story was also picked up by other international media outlets, such as The Guardian.
"It’s a first thing for me in my whole life," he said.
What's next for AuntDai?
Fei said he worried for his business near the start of the pandemic.
"The business went down a lot — maybe [by] 50, 60 percent," he said. "It was really bad, we had to let people go."
However, Fei said business slowly picked up when the restaurant joined Uber Eats, SkipTheDishes, DoorDash and Foodora.
"They take really big portion [for] the commission. I don't think we can make money, but it helps," Fei told MTL Blog.
"Without them, we would have closed for sure."
Fei also thanked AuntDai's loyal customers, who he said have been integral in keeping the restaurant alive.
"I know families who come from the West Island and Brossard to come pick up — some of them live really far," he said.
"Those customers really helped us, otherwise I would probably have had to close in early February."
Prior to the pandemic, Fei said the restaurant regularly held "exchange groups" on its second floor in the evenings, facilitating English and French tutoring for Chinese immigrants while helping Montrealers learn Chinese.
The restaurant also offered information sessions to new immigrants with backgrounds in specialized professional fields, aiding them in learning how to regain careers in Quebec.
"We resume the club [after the pandemic] to help the immigrants, to improve each other," he said.
As for next steps for the AuntDai website and Fei's food commentary, he told MTL Blog his goal is to continue the restaurant's blog in his spare time.
"I always like to write real stories about the hardships of running a restaurant," he said.
"We try to be better for ourselves, we want to improve. I just want to make things right and make customers happy."